• 3/4 cup (175 mL) Smucker's® No Sugar Added Apricot Fruit and White Concentrated Grape Juice Spread
• 2 tbsp (30 mL) vinegar
• 1 1/2 tsp (7 mL) garlic salt
• 1 1/2 tsp (7 mL) ginger
• 1 1/2 tsp (7 mL) soy sauce
• 1/4 tsp (1 mL) crushed red pepper flakes
• 2 medium zucchini
• 4 large boneless chicken breasts, cut into 1" (2.5 cm) cubes
• 2 tbsp (30 mL) Crisco® Vegetable or Canola Oil
• 1/2 lb (250 g) small mushrooms, sliced
• 6 oz (175 g) fresh pea pods (2 cups/500 mL)
• 1/2 tsp (2 mL) salt
• Hot cooked rice

1. Combine apricot spread, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until blended. Set aside.
2. Halve zucchini lengthwise. Cut into 1/4" (1 cm) slices; set aside. Heat 1 tbsp (15 mL) oil in wok or large skillet over high heat; stir-fry chicken until tender and browned. Remove from pan. Add remaining oil, zucchini, mushrooms and pea pods. Stir-fry until zucchini is tender-crisp, about 5 minutes. Add apricot sauce and chicken, toss gently to mix well and heat through. Season to taste. Serve with hot cooked rice.

Prep time: 15 minutes
Makes: 4 servings
Baking Time: 15 minutes
Freezing: Not recommended